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Roast Duck Breast with Sage & Onion Puree

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Recipe

 

Yield

2 servings

Prep

15 min

Cook

15 min

Ready

40 min
Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 pound new potatoes
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1 x salt and black pepper
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3 sprigs sage
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2 each duck breasts
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2 medium onions
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1 x olive oil
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10 ounces milk
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Ingredients

Amount Measure Ingredient Features
453.6 g new potatoes
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1 x salt and black pepper
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3 sprigs sage
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2 each duck breasts
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2 medium onions
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1 x olive oil
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289 ml/g milk
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Directions

Boil the potatoes in their skins until tender in plenty of salted water with two of the sprigs of sage.

Preheat the oven to 400℉ (200℃).

Heat a dry frying pan suitable for the oven (or a roasting tin) over a high heat until very hot.

Place the duck breasts, fat side down, in the oven for two minutes until the fat starts to run.

Season the top fat-less sides with salt and pepper.

Continue to cook for 2 minutes and then transfer to the oven and roast for a further 10 minutes.

Turn the oven off, open the door and leave the duck breasts on the edge to rest for 10 minutes.

Peel and chop the onions as finely as possible.

Sauté in three tablespoons of olive oil for 10 minutes without browning.

Meanwhile remove the sprigs of sage, discard and mash the potatoes.

Add the potatoes to the onions along with the milk, beating all the time.

When you reach a suitably runny consistency, season with salt and pepper and stir in a teaspoon of chopped sage leaves.

Add more sage to taste and serve with the duck, cut into slices.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 487g (17.2 oz)
Amount per Serving
Calories 3169% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 75mg 3%
Total Carbohydrate 21g 21%
Dietary Fiber 6g 24%
Sugars g
Protein 21g
Vitamin A 6% Vitamin C 63%
Calcium 21% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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